1. Mosby items and derived items © 2006 by Mosby, Inc. Slide 1 Chapter 3 Fats

2. Mosby items and derived items © 2006 by Mosby, Inc. Slide 2 Chapter 3 Lesson 3.1

3. Mosby items and derived items © 2006 by Mosby, Inc. Slide 3 Key Concepts Dietary fat supplies essential body tissue needs, both as an energy fuel and a structural material. Foods from animal and plant sources supply distinct forms of fat that affect health in different ways. Excess dietary fat, especially from animal food sources, is a health risk factor.

4. Mosby items and derived items © 2006 by Mosby, Inc. Slide 4 The Nature of Fats Dietary importance  Concentrated fuel for energy Classes of fats  Lipids  Triglycerides  Fatty acids  Lipoproteins

5. Mosby items and derived items © 2006 by Mosby, Inc. Slide 5 Fatty Acids Saturated fatty acids  Filled with hydrogen Unsaturated fatty acids  Not completely filled with hydrogen  Less heavy, less dense  Monounsaturated: One unfilled spot  Polyunsaturated: Two or more unfilled spots

6. Mosby items and derived items © 2006 by Mosby, Inc. Slide 6 Cholesterol Not a fat A fat-related compound  From animal foods Egg yolks Liver, kidney Meats  Synthesized in the liver  Diet should be low in cholesterol  Linked with heart disease

7. Mosby items and derived items © 2006 by Mosby, Inc. Slide 7 Functions of Fat in Foods Fat in foods provide: Energy Essential nutrients Flavor and satisfaction

8. Mosby items and derived items © 2006 by Mosby, Inc. Slide 8 Functions of Fat in the Body Adipose tissue  Protects organs  Helps regulate temperature Cell membrane structure  Forms part of cell wall  Helps transport nutrients across cell membranes

9. Mosby items and derived items © 2006 by Mosby, Inc. Slide 9 Food Sources of Fat Animal fats Plant fats Hydrogenated fats  Commercial fat products raise health concerns  Cis form  Trans form  Food industry now offers trans-free products

10. Mosby items and derived items © 2006 by Mosby, Inc. Slide 10 Food Label Information Calories from fat Calories from saturated fat* Total fat Saturated fat Polyunsaturated fat* Monounsaturated fat* Cholesterol  (*voluntary information)

11. Mosby items and derived items © 2006 by Mosby, Inc. Slide 11 Chapter 3 Lesson 3.2

12. Mosby items and derived items © 2006 by Mosby, Inc. Slide 12 Key Concepts Dietary fat supplies essential body tissue needs, both as an energy fuel and a structural material. Excess dietary fat, especially from animal food sources, is a health risk factor.

13. Mosby items and derived items © 2006 by Mosby, Inc. Slide 13 Dietary Fat and Health The American diet is high in fat. Excess calories are stored as fat. Animal food sources contribute to excess cholesterol and saturated fat in the diet. A decrease in saturated fat reduces serum total cholesterol. Monounsaturated fats (olive oil) reduce LDL cholesterol when substituted for saturated fat.

14. Mosby items and derived items © 2006 by Mosby, Inc. Slide 14 Digestion of Fats Mouth Stomach Small intestine  Bile from the gallbladder  Enzymes from the pancreas  Enzyme from the small intestine  Absorption

15. Mosby items and derived items © 2006 by Mosby, Inc. Slide 15 Dietary Fat Requirements Healthy diet guidelines: Stress the health benefits of a diet low in fat, saturated fat, and cholesterol. Recommend that the fat content should not exceed 20 to 35 percent of total kcalories  Less than 10 percent of kcalories should be from saturated fat  dietary cholesterol be limited to 300 mg/day

16. Mosby items and derived items © 2006 by Mosby, Inc. Slide 16 Dietary Guidelines for Americans Control saturated fat and cholesterol Use only lean cuts of all meats; use more poultry and seafood Limit eggs to two or three per week Use low-fat or fat-free milk and milk products Avoid adding too much fat in food preparation